Renovating butter, oils, &amp;c.



PATENTED MAR. 17, 1908.

W. F. JENSEN. RBNOVATING BUTTER, OILS, 90.

APPLICATION FILED JULY 31, 1905.

Inventor WIUIGSSGS WIGGO F. JENSEN, OF LINCOLN, NEBRASKA.

RENOVATING BUTTER, o'ILs, 85c.

Specification of Letters Patent,

Patented March 17, 1908.

Application filed July 31, 1905. Se ria1No..271,9 12.

T all whom it may concern:

Be it known that I, TVIGGO F. JENSEN, a citizen of the United States,and resident of the city of Lincoln, in the county of Lancaster andState of Nebraska, have invented a new and useful Improvement in the Artof Renovating Butter, Oils, Fats, Lard, Liquids, and the Like, of whichthe following is a specification.

The invention relates to processes which include treatment by aeration,and wherein,

preferably, the use of chemicals is dispensed with and whereinpreferably the cleansing proper. is accomplished chiefly byprecipitation, skimming, washing or showering, and aeration.

Objects are: to improve the process so that the renovation may be'accomlished in less time than has been possible wit 1 present methods of thegeneral nature described; to provide for the purifying by aeration inless time than has heretofore been required; to provide a method wherebythe pure air-may e brought immediately from the source of supply withoutpassing through a blower or filter; to accelerate the separation of theobjectionable gases from the substance under treatment; to provide for avacuum treat ment of the substance whereby the tendency of the volatileimpurities to volatize will be greatly increased over the present methodof aeration by compressed air; and to simplify the process byeliminating certain steps heretofore considered necessary in processesof this kind, and to alter other steps so as to improve the roduct.

Other 0 jects will appear hereinafter.

In the drawings accompanying and forming part of this specification, andin the desoription thereof, have shown, partly in diagram, the preferredform of ap aratus used in working my invention, and. t e best mode ofapplying the principles thereof; but it is to be understood that I donot limit myself to the drawings or to the description of the drawings,that the steps or parts herein separately claimed may be used inconnection with other processes of like general nature, and that Icontemplate changes in form, proportions. materials, transposition ofparts,'and

the substitution of equivalent steps or parts,

without departing from the spirit .of the invention.

To clearly illustrate the principles of my I invention, 1 have shown anapparatus for renovating impure butter. I have not shown all the steps,because some,. such as placing the crystals on the ripening trays, andthe churning, are too well known to require description here.

Figure 1 represents, partly in diagram, the apparatus from the meltingtank into which the impure butter is first placed, to and including thecrystallizing tank into which the emulsified product is plunged. Fig. 2is an enlarged top view of the air inlet pipe of the aerating tank,showing the perforated diaphragm at the bottom. Fig. 3 is a plan view ofthe emulsifier showing the arrangement of the addles.

Like reference numerals indicate like or corresponding parts throughoutthe several views.

1 is the melting tank into which the butter to be treated is firstplaced, raised to a temperature of about 120 to 125 degrees Fahrenheit,and allowedto stand for four or five hours at that temperature. Thisallows the impurities such as the salt and other solid and semi-solidmatters to settle to the bottom, and others, as the casein, the lightersubstances, to rise to the surface where they may be skimmed off. Thetank may be maintained at a proper temperature by the circulation of hotwater through the water jacket 2, provided with inlet and outlet 3, 3.

The butter oil is then drawn or pumped into the aerating tank 4, throughthe port 8 of which the cover is removed, and is there maintained at atemperature of about 110 degrees during the process of washing andaeration. There it is first thoroughly washed by forcing water, also ata temperature of about 110 degrees, through same from the top andpreferably from a nozzle, to carry the floating impurities to thebottom. After washing, the mixture is allowed to stand about two hours,when the sediment and water in the bottom of the tank may be drawn offthrough the outlet and valve 6 and 7, respectively. The butter oil maythen be subjected to another washing, then allowed to stand for anothertwo hours, when the sediment and water may be again drawn off. The cover8 is then put on; and the tank is now air-tight, except for the airinlet pipe 11 and the exhaust pipe 9. Inlet pipe 11 is connected with asuitable pure air supply, for instance it may have its opening out ofdoors in any suitable location where it isnot apt to collect dust,smoke, or other impurities, and

the inner or discharge end is provided with a diaphragm 12, which isperforated 13, to discharge the air in small streams up through thebutter oil. The exhaust 9 connected with the upper, or air-chamber,portion of the tank, and is provided with an exhaust or suction fan 10,which exhausts the air from the tank and discharges it away therefrom,as out of doors where it cannot remain in contact with the'productsunder treatment or pollute the air in the room in which the tank isinstalled. As the fan is operated to exhaust the air from the tank 4,pure air is forced into the inlet pipe 11, and up through the butteroil, by atmospheric pressure. It

must be understood, however, that I contemplate, not: the merecirculation of air through the butter oil, but to a considerable extentan actual and appreciable'rarefaction of the 'air in the tank. To thisend attention must be given to the relative capacities of the fan andthe inlet perforations, in order that only a limited supply of pure airmay be admitted; in other words, the air must not be admitted too freelyto prevent such appreciable rarefaction.

Heretofore the aeration has been. accomplished by the use of a blower toforce the air under pressure through the liquid. But that method isobjectionable, in view of my im proved method, for several reasons Theair in passing through the blower becomes contaminated with articles ofoil and accumulates 'objectionab e odors, this requires filtering,

and even the filtering does not entirely remove them; the filteringrequires extra pressure on the air the blower tanks heretofore .used areopen at the top, and hence the imure air which arises from the liquid'isalowed to remain in the room and thus tocontaminate the matter undertreatment; the capacity for the air under pressure to carry 0!the-impurities is not so great as the rarefiedair; and there is nogreatertendency of I the volatile impurities to volatilize than when thebutter is in the open air, except of course, as these substancesarecarried. oil by the passage cf tae air through the butter oil. Now,with my improved method of aeration, I

bring the pure air directly from the pure air supply, without passing itthrough either a blower or a filter, although a filter might bev used tofurther purify the air if desired; the impure air and gases arising fromthe liquid are immediately drawn off and out of contact with =i2l16substances under treatment and may be discharged out of doors orelsewhere; the rarefaction of the air, and the consequent reduction ofpressure on the liquid itself, increases the tendency of the volatileimpurities to volatilize, and also increases the capacity of the pureair which is discharged up through the butter oil and which is also tosome extent expanded, to carry off can surplus water.

impurities. I find that where with the former method about eight hoursare required to remove the offensive odors from a given quantity ofbutter oil,l can do the same work under the same circumstances, with myim proved method of aeration, in from-four to six hours; and thisincreased efficiency I attribute largely to the principles above stated.The desired tem erature of the aerator maybe maintaine by thewaterjacket 5 having inlet and outlet 5, 5.

After the washing and aerating just described, the temperature of thebutter oil is reduced to about 98 degrees, and the oil is drawn orpumped into the emulsifier 14, con sisting of a tank which is jacketed15 (the jacket being provided with inlet and outlet 15, 15) and throughthe center of which extends a shaft 16 provided with vanes or paddles17', 17, and with two arms 18, 18, between which extends another shaft19-.provided with smaller paddles 20, 2O shafts and paddles are drivenby suitable gearing 22. The purpose of this arrangement of the shaftsand paddles is to thoroughly mix the contents, but without at the sametime aerating same. While the emulsifier is in operation, I pour intothe tank a quantity of ripened skim milkof about 25 or 26 c. c. (Mannsacid test), at a temperature of about degrees, and equal to about sixtyper cent. of the quantity of butter oil in the VJ hen this skim milk orother milk is mixed with the butter oil in the presence of an air blast,as heretofore practiced to some extent, 1 find that the mixture will notcrystallize perfectly, that it contains air globules or bubbles, andthat the product in the cold bath is frequently lumpy. By thoroughlymixing; without aeration during the mixing, 1 find that the mixturecrystallizes perfectly. The addition of the skim milk as above, is forthe purpose of giving the true butter flavor to the product, and bringsthe temperature of the mixture to about 84. or degrees.

' The contents of the emulsifier are then al- 4 lowed to flow into theice-water, 01- crystallizing tank 25, wherein the water is maintained ata tern erature of about 50 degrees, a nozzle 27 disc arging water at atemperature of about 40 degrees thereinto constantly during the flow ofthe mixture from the emulsifier. The two nozzles 28, 28 are preferablyflattened so as to discharge thin sheets ,of liquid, and are in closerelation to each other near the water lever as shown. An outlet 26 maybe provided-to carry off the The mixture from the emulsifiercrystallizes immediately. The crystals are then skimmed off into theripening trays and kept in a cooling room at a. temperature of about 65degrees forabout twelve hours, and then washed and churned in the usualmanner, but preferably without the further addition of IIlllk, cream, orbutter.

hat I claim is:

1. An improvement in the art described consisting of first melting thebutter and removing impurities by skimming and precipitation, thenwashing same with warm water nithout chemicals or salt, then drawingoil' the water, then aerating the melted butter in theabsence ofchemicals or salt and without the addition of skim milk, butter-milk,whey, or theire uivalents, then adding ripened skim milk during mildagitation but without aeration, and then crystallizing, ripening, andchurning the product.

2. An improvement in the art described consisting of first melting thebutter and removing impurities by skimmin and precipitation, thenwashing same with pure water, then drawing elf the water, then aeratingthe melted butter in the absence of chemicals or salt and withoutforming an emulsion, then adding ripened skim milk or its equivalentduring mild agitation but without aeration, and then crystallizing,ripening, and churning the product.-

3. An improvement in the art described consisting of first melting thebutter and removing impurities by skimming and precipitation, thenwashing same with pure water without salt, then drawing oil the water,then aerating the melted butter without forming an emulsion, then addingripened skim milk during mild agitation but without aeration to 'form anemulsion, and then crystallizing, ripening, and churning the product.

4. An im rovement in the art described consisting o first melting thebutter and removing impurities hy skimming and precipitation, thenwashing same it h pure water, then aerating the melted butter withoutforming an emulsion and without the presence or addition of any chemicalor :alt or skim milk or their equivalents during aeration, then addingripened skim milk or its equivalent during mild agitation but withoutaeration to form an emulsion, and then er tallizing, ripening, andchurning the product.

5. An im rovement in the art deserihed consisting of first melting thebutter and removing impurities by skimmim and precipitation, thenwashing same with pure water, then aerating the -melted butter withoutforming an emulsion and without the presence or addition of any chemicalor salt or skim milk or their equivalent (luring aeration, then addingripened skim milk during mild agitation to mix same but without aerationto form an emulsion, and then crystallizing, ripening and churning theproduct.

In testimony whereof I have hereunto subscribed my name in the presenceof witnesses.

WIGGO F. JENSEN. \Vitnesses C. T. HAYS, P. 'l. Bi'iswon'rn.

